material
Cucumber half root
Carrot half root
A handful of bean sprouts
Half a piece of Chinese cabbage (baby cabbage or Chinese cabbage is also acceptable).
Half a bowl of edamame rice
2 celery
Half root onion
Pork belly 300 grams
Dry soy sauce (dry yellow sauce without too many additives is the best, and other soy sauces on the market can also be used) 150g.
3 tablespoons sweet noodle sauce (added according to taste)
Enough onions, ginger and garlic.
Fresh wet noodles (handmade noodles with strong taste are the best, and dried noodles are not available) are prepared according to the number of people in the meal.
A few green garlic (I used garlic seedlings).
Tomatoes (sliced at the bottom of the bowl) 1.
Soy sauce, balsamic vinegar, mashed garlic, oil-consuming Chili oil (seasoning can be added when mixing flour according to personal preference), and flour mixing accessories (choose by yourself).
Yearning for life: Huang Lei's practice of tying river noodles with multiple dishes
Dice pork belly for later use, and choose fat and thin pork belly, so that you can fry lard. In the process of frying sauce, diced pork belly will absorb the sweetness of soy sauce, and the taste will be more intense. Friends who like thick flavor can cut the diced meat bigger.
Chop onion, ginger and garlic, and cut onion into sections. The more onions, ginger and garlic, the better. You can prepare more.
Add enough cooking oil to the pot, add onion, ginger, garlic and diced meat, and then add more oil. Fried sauce, fried sauce will be more rich and sweet after boiling.
Fry slowly with low fire, and slowly fry the oil in the pork belly.
Mix dry soy sauce and sweet noodle sauce with water at a ratio of 3: 1. If there is no dry soy sauce, use ordinary bottled soy sauce.
When the diced meat is fried in pig until golden brown, pour it into the prepared soy sauce and simmer slowly. Pay attention to turning it over several times with a spatula or spoon to prevent the sauce from sticking to the pot or burning unevenly when heated. About 8 minutes, the thin soy sauce will thicken, and finally pour in the onion. Happy bubbles are tumbling in the pot, and the fragrance is overflowing ~ remember to taste it, not too salty, and if it is too salty, add water to continue cooking.
When cooking sauce with low fire, you can prepare the dishes, shred cucumber, carrot and cabbage, slice tomato, dice celery, and blanch bean sprouts, celery and edamame rice.
Stir-fried sauce is served on the table, and the excess sauce can be sealed in a container with plastic wrap, covered and refrigerated in the refrigerator, and used for dough next time. At this time, we began to cook noodles, boiled them in cold water, put them in a bowl, and added dishes and fried sauce. A bowl of delicious noodles with a super enjoyment of vision and appetite was ready. In hot summer, this kind of noodles is suitable for all ages. Easy to digest, not greasy, but also absorb the rich nutrition of vegetables, meat and beans. There is no need to fire. Just cut everything into pieces. The method is simple. Very suitable for everyone to learn to cook for their families!